Best Buttery Polenta With Parmesan Olive Oil Fried Eggs And Garlick Recipes

POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS

Steps:

• In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
• Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
• In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
• Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

BUTTERY POLENTA WITH PARMESAN, OLIVE OIL FRIED EGGS, AND GARLICK

Steps:

• Bring water or broth to a simmer. Stir in the polenta and salt. Simmer the polenta, stirring frequently but not constantly, until thickenedd to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm.
• Slice the cheese chunk into slivers using a vegetable peeler. Or grate the cheese on the largest holes of a box grater.
• Stack the chard leaves on top of each other and slice into 1/4-inch thick strips.
• Heat 1 tablespoon olive oil in a large skillet. Add garlic and red pepper flakes, and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating in oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Set aside.
• Heat 1 tablespoon olive oil in a large skillet over high heat. Fry four of the eggs until the edges are crispy and the yolks are still runny. Repeat with the remaining oil and eggs.
• Pile polenta into bowls, top with swiss chard, cheese and then fried egg. Garnish with sea salt and more pepper and serve.